Chevre Starter Culture

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Chèvre is a soft and creamy spreadable cheese traditionally made with goat milk. It makes a delicious spread for crackers and breads as well as an excellent dip for vegetables. Chèvre is easy to make and a perfect option for beginning and experienced cheese makers alike.

What is a Direct-Set culture? Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch). Direct-Set cultures are often preferred by cheese makers as they require no maintenance or care. Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make cheese. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.

Please note, this product contains both starter culture and rennet in each packet.

Questions on Chevre Starter Culture

if I want to use only half a gallon of milk, can I half the contents of the starter packet, and save half for another time?

thanks!

The manufacturer's instructions are for a minimum of 1 gallon milk per 1 packet. It's been formulated to do that amount. You are certainly welcome to try halving it, but we cannot guarantee success if less is used, even though it seems an appropriate ratio.

How much milk can one packet culture? I generally do 2 gallon batches, do I need two packets, or just one with maybe a little extra culturing time?

Our directions are for 1 gallon per 1 packet of chèvre starter. I would first make sure you can be successful with one gallon of milk, before experimenting with 2 gallons milk and 2 packets at one time. The results may or may not be favorable. Here are the directions: http://www.culturesforhealth.com/how-to-make-chevre

I can only find UP goat's milk in my area. Can I mix the UP goat milk with cow's milk and achieve an edible product? We're OK with a crumble rather than a creamy texture for this one.

UP milk will not work for cheese making. You will not get any curd formation. Using the lowest temperature milk will yield the best results. You can substitute dry milk powder in many soft cheese recipes, provided it is not utlra-pasteurized. You can try our Mt Capra Goat Milk: http://www.culturesforhealth.com/capramilk-powedered-goat-milk.html

This starter culture lists the same bacteria that are listed in several other cultures (fromage blanc, Aroma B, etc) are these different strains? Different ratios? Is there any difference other than the addition of rennet?

Thanks.

Each culture may contain different ratios of those bacteria strains, as well as rennet. That ratio, as well as the specific instructions for making each type of cheese, gives the cheese its characteristic flavor and texture. In addition, the type of milk used can lend flavor and thickness to the final cheese.

It was easy to use. The end product could be used in many ways, as a spread with added herbs, as large curd cottage cheese with added cream ( from our own goat milk), melted on pizza or sandwich. I am sure we will find even more ways to use this cheese. I loved the custard like texture and the mouth feel. Thank you. We will order more for sure.

After many attempts using other company's kits and trying online recipes, I tried this Chèvre starter. I couldn't believe how easy the included recipe was and the cheese came out creamy and perfect! Yay! I'm so happy I found this product.

This is simple. Add little packet to 1 gallon of goat's milk. A little bit of work. A lot of waiting...........and then deliciousness!
The cheese turns out tasting great (1 lb, 11 oz). Why try to buy the bacteria and rennet separate - when this is simple - and turns out great!

This culture is very easy to use. When I give the cheese to people to taste, they roll their eyes!

(Posted on 1/10/2013)

Attention!

Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.

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